Thai Zucchini Noodle Salad With Curry-Lime Dressing

Flavorful, crunchy and full of delicious shredded vegetables. Prep this zucchini noodle salad to use for future lunches.


For the Dressing


  1. Spiralize the zucchini and carrot, set aside.
  2. Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
  3. Pour the dressing over the noodles, add all ingredients, and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.

Jill Edwards, MS, CES received her BA in Education from the University of Michigan and MS in Exercise Science from Oakland University. She is a certified Clinical Exercise Specialist through the American College for Sports Medicine and is the Instructor Team Manager for the Plant-Based Nutrition Certificate. Jill has attended Dr. Caldwell Esselstyn’s Heart Disease Reversal Program at the Cleveland Clinic and has over 8 years of experience helping patients recover in Cardiopulmonary Rehab. Jill is also a Regional Representative for the Florida Cardiovascular and Pulmonary Rehab Association.
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